Recipe for:
Lamb Tagine
INGREDIENTS:
Lamb:
2 tbsp Fresh Pineapple Juice
2 Kilos Lamb Shoulder
Extra Virgin Olive Oil
1 tsp McCormick Cinnamon
1 tsp McCormick Spanish Paprika
1 tsp McCormick Cumin
1 tsp McCormick Turmeric
1 tsp Salt
Sauce:
1 cup Red Wine
1 tsp McCormick Cinnamon
1 tsp McCormick Spanish Paprika
1 tsp McCormick Cumin
1 tsp McCormick Turmeric
1 tsp Salt
1 tsp Brown Sugar
1/2 cup Tomato Sauce
HERE’S HOW TO MAKE THIS DISH:
Lamb:
Squeeze pineapple juice and drizzle olive oil over lamb. Then make a rub of Spanish Paprika, Cinnamon, Cumin, Turmeric and Salt and rub on both sides of Lamb. Sear over very hot grill pan at 1 minute per side then place in Tagine. Could be served over a bed of 2 cups Cous Cous sautéed with carrot, eggplant, cabbage, raisins and cashews.
Sauce:
Mix together Red Wine, Salt, Cinnamon, Cumin, Paprika, Turmeric, Brown Sugar and Tomato Sauce. Drizzle over Lamb. Cover lamb in aluminum foiled so it is sealed and bake at 250 °C in preheated oven for 35 minutes.
Enjoy the feast!
From my Kitchen to yours with love, Sabrina